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Lampi, E., Boussias, S.

Uncertainty at very low analytical levels – The probabilistic approach

Arsova Sarafinovska, Z., Najdenkoska, A., Culeva, B., Dimitrovska, M.

Proficiency Testing Activities; Experience of a Laboratory for Food Quality Control

Kechagia, M., Samanidou, V.

HPLC method development and validation for the determination of sulfonamides residues in milk samples

Ozer, H., Oktay Basegmez, H. I.

Robust processing method to produce candidate reference materials for ochratoxin a in wheat

Apostol, L., Vatuiu, I., Cucu, M., Racovita, R. C.

Method of assessment of the efficacy of decontamination of thermosensitive foodstuffs

Alonso-Salces R. M., Fernández-Pierna, J. A., Abbas, O., Aubone, I., Baeten, V., Fuselli, S. R.

MIR, NIR and Raman spectroscopies and chemometrics to authenticate honeys from Argentina

Alonso-Salces R. M., Fernández-Pierna, J. A., Abbas, O., Aubone, I., Amadei Enghelmayer, M., Rosso, V. S., Baeten, V., Fuselli, S. R.

Novel rapid approach by MIR, NIR and Raman spectroscopies and chemometrics to assess honey quality

Tzemou, M., Parasoglou, V. K., Ioannidou, T., Papadopoulos, V., Mitlianga, P., Kasapidou, E.

Prediction of chemical composition of Greek traditional sausages by Near-Infrared Reflectance Spectroscopy

Volpe, M. G., Siano, F., Vasca, E. Medugno, A., La Cara, F.

Extra virgin olive oils quality assessment by ATR-FTIR spectroscopy

Kozma, G., Kukovecz, Á., Kónya, Z.

Preparation of environmentally benign zero valent iron nanoparticles for removing soil contaminants

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